Multigrain spinach dhokla. Dhokla is a traditional delicacy from Gujarat in India and equally enjoyed in Maharashtra. It is made with a fermented batter made of rice and chickpeas. The variation of Dhokla in this article is made of multi-grain instead of rice and has an extra flavor of Palak or spinach.
It is easy to digest, and the lactic acid in the dhokla leads to better absorption of proteins in the body. Mungdal spinach dhokla for babies is one healthy snack that your toddler will love. Take Me To The Must Have's. You can cook Multigrain spinach dhokla using 16 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Multigrain spinach dhokla
- It’s 1 cup of rice.
- You need 1/4 cup of chana dal.
- You need 1/4 cup of urad dal(black gram).
- It’s 1/4 cup of tuar dal(pigeon lentil).
- It’s 1/4 of green mung dal.
- It’s 1/4 cup of spinach puree (without water).
- It’s of as per taste Salt.
- Prepare 1 tsp of crushed black pepper.
- You need 1 tbsp of ginger chilli paste.
- You need 2-3 of green chillies cut into slits.
- You need 1 tbsp of oil.
- Prepare 1 tsp of mustard seeds.
- Prepare 1 tsp of sesame seeds.
- It’s 1 of stem curry leaves.
- You need 1 pinch of asafoetida.
- Prepare of As required Chopped coriander.
It is steamed multigrain savory cake which is made from rice, chana dal (gram lentil) and urad dal (black lentil). It has very spongy and soft texture. It required fermentation for sour taste and fluffiness in dhokla. I […] The the dhoklas are well steamed and then demoulded.
Multigrain spinach dhokla step by step
- In a bowl – take all the lentils and dal- wash with water and soak it for 4 hours..
- After 4 hours- rinse extra water,add 2-3 tbsp sour curd and grind it into thick fine batter.(do not add water as later on spinach puree will be added.),let it ferment for 6-7 hours..
- Add spinach puree, grated ginger, salt,crushed black pepper and mix it well..
- Separate little batter-add 1/4 tsp eno, mix it quickly and spread it into greased tray and steam it on medium flame for 15-20 minutes..
- After 20 minutes dhokla will be ready- take it out, let it cool down and then cut it into small squares..
- In a kadai heat oil- add mustard,sesame, curry leaves, asafoetida, green chilli- cook it for few seconds,add dhokla pieces into it and mix them well..
- Serve it with tomato ketchup or green chutney..
Cut into squares and served with a crispy crunchy tadka of mustard seeds, cumin seeds and curry leaves, often finished off with fresh coriander leaves. The base of the dhoklas can be anything from besan to dals, rava, to water chestnut flour, to millets, oats, buckwheat. Green Moong Dal in healthy Dhoklas. See why we suggest green moong dal for healthy dhoklas. Being rich in Antioxidants like Flavonoids, mung reduces the damage.
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